KR101349449B1 - Drink composition using a omega-3 fatty acid and concentrate of rice extract for children, and method of preparing the same - Google Patents
Drink composition using a omega-3 fatty acid and concentrate of rice extract for children, and method of preparing the same Download PDFInfo
- Publication number
- KR101349449B1 KR101349449B1 KR1020120137623A KR20120137623A KR101349449B1 KR 101349449 B1 KR101349449 B1 KR 101349449B1 KR 1020120137623 A KR1020120137623 A KR 1020120137623A KR 20120137623 A KR20120137623 A KR 20120137623A KR 101349449 B1 KR101349449 B1 KR 101349449B1
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- South Korea
- Prior art keywords
- weight
- rice
- fatty acid
- composition
- omega
- Prior art date
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 102
- 235000009566 rice Nutrition 0.000 title claims abstract description 102
- 239000000203 mixture Substances 0.000 title claims abstract description 79
- 235000020660 omega-3 fatty acid Nutrition 0.000 title claims abstract description 27
- 229940012843 omega-3 fatty acid Drugs 0.000 title claims abstract description 27
- 239000012141 concentrate Substances 0.000 title claims abstract description 25
- 239000000284 extract Substances 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 7
- CYQFCXCEBYINGO-IAGOWNOFSA-N delta1-THC Chemical compound C1=C(C)CC[C@H]2C(C)(C)OC3=CC(CCCCC)=CC(O)=C3[C@@H]21 CYQFCXCEBYINGO-IAGOWNOFSA-N 0.000 title abstract description 9
- 240000007594 Oryza sativa Species 0.000 title abstract 4
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 33
- 229930195729 fatty acid Natural products 0.000 claims abstract description 33
- 239000000194 fatty acid Substances 0.000 claims abstract description 33
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 22
- 235000011187 glycerol Nutrition 0.000 claims abstract description 22
- 239000006071 cream Substances 0.000 claims abstract description 16
- 239000008213 purified water Substances 0.000 claims abstract description 15
- 235000013311 vegetables Nutrition 0.000 claims abstract description 14
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- 239000000049 pigment Substances 0.000 claims abstract description 12
- 239000011718 vitamin C Substances 0.000 claims abstract description 12
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 12
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 229940002010 banana extract Drugs 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- 235000013618 yogurt Nutrition 0.000 claims abstract description 11
- 240000001972 Gardenia jasminoides Species 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 98
- 235000013361 beverage Nutrition 0.000 claims description 55
- 239000006014 omega-3 oil Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 241000234295 Musa Species 0.000 claims description 12
- 239000000839 emulsion Substances 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims description 7
- 108090000637 alpha-Amylases Proteins 0.000 claims description 7
- 229940024171 alpha-amylase Drugs 0.000 claims description 7
- 238000004945 emulsification Methods 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 238000013329 compounding Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 3
- 102100022624 Glucoamylase Human genes 0.000 claims description 3
- 230000001279 glycosylating effect Effects 0.000 claims description 3
- 244000111489 Gardenia augusta Species 0.000 claims 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 18
- 230000000694 effects Effects 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 241000157835 Gardenia Species 0.000 description 7
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 7
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 7
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 7
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 6
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 5
- 235000019629 palatability Nutrition 0.000 description 5
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical group C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000003925 brain function Effects 0.000 description 4
- IQLUYYHUNSSHIY-HZUMYPAESA-N eicosatetraenoic acid Chemical compound CCCCCCCCCCC\C=C\C=C\C=C\C=C\C(O)=O IQLUYYHUNSSHIY-HZUMYPAESA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 description 4
- 239000009627 gardenia yellow Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
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- 238000004659 sterilization and disinfection Methods 0.000 description 4
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- 208000019693 Lung disease Diseases 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 229940090949 docosahexaenoic acid Drugs 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 208000019622 heart disease Diseases 0.000 description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 description 3
- 239000005020 polyethylene terephthalate Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 206010039073 rheumatoid arthritis Diseases 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 230000025366 tissue development Effects 0.000 description 3
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 2
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 2
- 235000021015 bananas Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 229960003692 gamma aminobutyric acid Drugs 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010016322 Feeling abnormal Diseases 0.000 description 1
- OPGOLNDOMSBSCW-CLNHMMGSSA-N Fursultiamine hydrochloride Chemical compound Cl.C1CCOC1CSSC(\CCO)=C(/C)N(C=O)CC1=CN=C(C)N=C1N OPGOLNDOMSBSCW-CLNHMMGSSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003282 amino acid receptor affecting agent Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008344 brain blood flow Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 230000011164 ossification Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000037152 sensory function Effects 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- JIWBIWFOSCKQMA-UHFFFAOYSA-N stearidonic acid Natural products CCC=CCC=CCC=CCC=CCCCCC(O)=O JIWBIWFOSCKQMA-UHFFFAOYSA-N 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940111760 white rice extract Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
Description
본 발명은 오메가-3 지방산과 백미 추출 농축액을 이용한 어린이용 쌀 음료 조성물 및 그 제조 방법에 관한 것으로, 오메가-3 지방산과 백미의 영양 성분을 최대한 살려 맛이 잘 조화된 음료이면서도 저온 살균과 PET(Polyethylene terephthalate)용기에 충전이 가능한 쌀 음료 조성물 및 그 제조 방법에 관한 것이다. The present invention relates to a rice beverage composition for children using omega-3 fatty acid and white rice extract concentrate, and a method for preparing the same. The present invention relates to a rice beverage composition capable of filling a polyethylene terephthalate) container and a method of manufacturing the same.
예로부터 우리 나라 사람들은 쌀을 중심으로 한 식생활을 계속하여 왔으며 쌀을 에너지원으로 삼아왔기 때문에 쌀은 가장 중요한 곡물이라고 할 수 있다. 쌀은 전분을 주성분으로 하여 에너지원의 역할을 하며, 단백질을 약 7% 함유하고 있어서 단백가(protein score)가 높으므로 식물성 단백질 중 영양학적으로 우수하다. 또한, 쌀은 지질과 회분은 적게 함유하고, 비타민류(비타민 B1, 비타민 B2, 니아신, 비타민 E)도 약간씩 함유하고 있다. 그리고, 미량이지만 GABA(gamma-aminobutyric acid)라는 아미노산 신경 전달 물질을 함유하고 있어 뇌세포 대사 촉진, 뇌 혈류 개선, 산소 공급 증가, 간 기능 개선, 변비 해소 등의 기능을 갖는다.Since ancient times, people in our country have continued their diet, mainly rice, and since rice has been used as an energy source, rice is the most important grain. Rice has starch as its main ingredient and serves as an energy source. It contains about 7% of protein, so its protein score is high. In addition, rice contains less lipid and ash, and also contains some vitamins (vitamin B1, vitamin B2, niacin, vitamin E). In addition, it contains a small amount of amino acid neurotransmitter called GABA (gamma-aminobutyric acid), and has functions such as promoting brain cell metabolism, improving brain blood flow, increasing oxygen supply, improving liver function, and eliminating constipation.
쌀은 다양한 형태의 식품으로 개발되어 왔지만, 백미는 도정 과정에서 쌀눈을 제거하게 되어 상기 기재된 미네랄과 비타민 등이 적게 함유되어 있어 일종의 건강 식품으로서의 역할은 하지 못하고 있어 기능적인 보완이 필요한 실정이다.Rice has been developed in various forms of food, but the white rice is removed from the snow in the process of milling and contains less minerals and vitamins, etc. described above does not play a role as a kind of health food is a situation that requires a functional supplement.
이러한 쌀의 영양 손실을 보완하기 위해 포함되는 오메가-3 지방산은 신경 세포막과 망막에 분포하며, 세포막에서 전기적인 자극을 빠른 속도로 다음 세포에 전달하는 역할을 한다. 또한, 인체 내에서 세포를 보호하고, 세포의 구조를 유지시키며, 원활한 신진 대사를 돕는다. 그리고, 혈액의 피막 형성을 억제하고, 뼈의 형성을 촉진, 강화시키는 효과가 있다. 오메가-3 지방산의 종류에는 알파 리놀렌산(alpha-linolenic acid:ALA), 도코사헥사에노산(docosahexaenoic acid:DHA), 에이코사펜타에노산(eicosapentaenoic acid:EPA), 스테아리돈산(stearidonic acid: SDA), 에이코사테트라엔산(eicosatetraenoic acid:ETA)이 있다. 오메가-3 지방산은 생선 기름, 플랑크톤, 해산물, 콩기름, 모유 등에 많이 들어 있으며, 특히 신생아와 청소년의 정상적인 조직 발달을 돕기 위해 많이 필요하다.Omega-3 fatty acids, which are included to compensate for the nutritional loss of rice, are distributed in the nerve cell membrane and retina, and serve to rapidly transfer electrical stimulation from the cell membrane to the next cell. In addition, it protects cells in the human body, maintains the structure of the cells, and helps smooth metabolism. And it has the effect of suppressing the film formation of blood and promoting and strengthening bone formation. The types of omega-3 fatty acids include alpha-linolenic acid (ALA), docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA) and stearridonic acid (SDA). ), Eicosatetraenoic acid (ETA). Omega-3 fatty acids are found in fish oil, plankton, seafood, soybean oil, and breast milk, and are especially needed to help normal tissue development in newborns and adolescents.
대표적인 오메가-3 지방산인 DHA와 EPA는 두뇌 작용을 활발하게 하고, 혈중 콜레스테롤 수치를 낮추고, 뇌기능 촉진, 류마티스성 관절염, 심장 질환, 동맥 경화증, 폐질환에 좋다고 알려져 있는데, 체내에서 직접 합성할 수 없어, 반드시 음식을 통해 섭취해야 한다.Representative omega-3 fatty acids, DHA and EPA, are known to stimulate brain function, lower blood cholesterol levels, promote brain function, rheumatoid arthritis, heart disease, atherosclerosis, and lung diseases. No, it must be consumed through food.
이처럼 오메가-3 지방산의 기능성에 대한 관심이 높아지고 있으며, 많은 오메가-3 지방산 제품이 시판되고 있다. 하지만, 대부분의 오메가-3 지방산 제품은 캅셀 형태의 제품으로 시판되고 있으며, 주 5일제 및 소득 상승으로 인해 다양한 여가 활동이 증가하며 섭취가 용이한 형태에 제품의 시판에 대한 요구가 늘고 있어, 이를 가볍게 즐길 수 있는 형태의 음료수 형태의 필요성이 증대되고 있다. 또한, 건강 식품에 대한 소비 연령층이 낮아지고 있지만, 어린이들을 위한 제품은 여전히 부족한 상황이다.As such, there is a growing interest in the functionality of omega-3 fatty acids, and many omega-3 fatty acid products are commercially available. However, most omega-3 fatty acid products are marketed in the form of capsules, and due to the five-day week and rising incomes, various leisure activities are increasing and the demand for the product is increasing in the form of easy ingestion. There is an increasing need for a beverage form that can be lightly enjoyed. In addition, while the consumer age for healthy foods is falling, there is still a shortage of products for children.
따라서, 상기와 같은 문제를 해결하기 위해서 쌀 음료에 오메가-3 지방산을 첨가하여 영양성 및 기능성을 향상시키고, 관능성을 높인 어린이용 쌀 음료가 개발되었다.
Therefore, in order to solve the above problems, omega-3 fatty acids were added to rice beverages to improve nutrition and functionality, and children's rice beverages having improved functionality were developed.
본 발명의 목적은 최적의 제조 공정을 통해 영양 손실이 적고, 제품의 신선도가 향상된 오메가-3 지방산 및 쌀 추출 농축액을 이용한 어린이용 쌀 음료 조성물을 제공하는 것이다. It is an object of the present invention to provide a children's rice beverage composition using omega-3 fatty acid and rice extract concentrate with low nutritional loss through improved manufacturing process and improved product freshness.
또한, 본 발명의 목적은 우수한 관능을 지니며 품질이 안정화된 오메가-3 지방산 및 쌀 추출 농축액을 이용한 어린이용 쌀 음료의 제조 방법을 제공하는 것이다.It is also an object of the present invention to provide a method for producing rice beverages for children using omega-3 fatty acids and rice extract concentrates having excellent quality and stabilized quality.
상기와 같은 목적을 달성하기 위하여 본 발명은 조성물의 총 중량에 대하여, 쌀 추출 농축액 3.0 ~ 15.0 중량%; 오메가-3 지방산 0.01 ~ 0.1 중량%; 정백당 3.0 ~ 7.0 중량%; 식물성 크림 1.5 ~ 3.5 중량%; 자당 지방산 에스테르 0.11 ~ 0.55 중량%; 글리세린 지방산 호박산 에스테르 0.011 ~ 0.055 중량%; 글리세린 지방산 에스테르 0.011 ~ 0.055 중량%; 비타민 C 0.01 ~ 0.05 중량%; 바나나 엑기스 분말 0.1 ~ 0.4 중량%; 바나나향 0.02 ~ 0.04 중량%; 요구르트향 0.01 ~ 0.03 중량%; 치자 색소 0.01 ~ 0.05 중량%; 및 정제수 73.17 ~ 92.208 중량%를 포함하는 어린이용 쌀 음료 조성물을 제공한다.
The present invention to achieve the above object is 3.0 to 15.0% by weight of rice extract concentrate, based on the total weight of the composition; 0.01 to 0.1% by weight of omega-3 fatty acids; 3.0-7.0 wt% per white spirit; Vegetable cream 1.5-3.5 wt%; Sucrose fatty acid ester from 0.11 to 0.55% by weight; 0.011 to 0.055% by weight glycerin fatty acid succinate ester; 0.011 to 0.055% by weight glycerin fatty acid ester; 0.01-0.05% vitamin C; Banana extract powder 0.1-0.4 wt%; Banana flavor 0.02 to 0.04 wt%; 0.01 to 0.03 weight percent of yoghurt; Gardenia pigment 0.01 to 0.05% by weight; And 73.17 to 92.208 wt% of purified water.
또한 본 발명은,Further, according to the present invention,
1) 쌀 음료 조성물 총 중량에 대하여, 자당 지방산 에스테르 0.11 ~ 0.55 중량%; 글리세린 지방산 호박산 에스테르 0.011 ~ 0.055 중량%; 글리세린 지방산 에스테르 0.011 ~ 0.055 중량% 및 식물성 크림 1.5 ~ 3.5 중량%에 정제수 25.0 ~ 35.0 중량%를 가한 후, 60 ~ 80℃로 가온하여 30 ~ 50분간 혼합시켜 유화 한 후, 상기 유화액을 200 ~ 300 Bar의 압력하에서 1 ~ 3회 반복하여 균질화하는 유화 및 균질 단계;1) 0.11 to 0.55% by weight of sucrose fatty acid ester, relative to the total weight of the rice beverage composition; 0.011 to 0.055% by weight glycerin fatty acid succinate ester; 0.011 to 0.055% by weight of glycerin fatty acid ester and After adding 25.0 to 35.0% by weight of purified water to 1.5 to 3.5% by weight of vegetable cream, warming to 60 to 80 ° C, mixing for 30 to 50 minutes to emulsify, and repeating the emulsion 1 to 3 times under a pressure of 200 to 300 Bar. Emulsification and homogenization step by homogenization;
2) 상기 유화 및 균질 단계에서 얻은 유화액에, 조성물 총 중량에 대하여 쌀 추출 농축액 3.0 ~ 15.0 중량%; 오메가-3 지방산 0.01 ~ 0.1 중량%; 정백당 3.0 ~ 7.0 중량%; 비타민 C 0.01 ~ 0.05 중량%; 바나나 엑기스 분말 0.1 ~ 0.4 중량%; 바나나향 0.02 ~ 0.04 중량%; 요구르트향 0.01 ~ 0.03 중량%; 치자 색소 0.01 ~ 0.05 중량% 및 정제수 48.17 ~ 57.208 중량%를 첨가하여 배합하는 단계; 2) 3.0 ~ 15.0% by weight of the rice extract concentrate to the total weight of the composition in the emulsion obtained in the emulsification and homogeneous step; 0.01 to 0.1% by weight of omega-3 fatty acids; 3.0-7.0 wt% per white spirit; 0.01-0.05% vitamin C; Banana extract powder 0.1-0.4 wt%; Banana flavor 0.02 to 0.04 wt%; 0.01 to 0.03 weight percent of yoghurt; Adding 0.01 to 0.05% by weight of the gardenia pigment and 48.17 to 57.208% by weight of purified water;
3) 상기 배합 조성물을 200 ~ 300 Bar의 압력하에서 1 ~ 3회 반복하여 균질화하는 단계;3) homogenizing the compounding composition by repeating 1 to 3 times under a pressure of 200 to 300 Bar;
4) 상기 균질물을 120 ~ 140℃에서 50 ~ 120초간 살균하는 단계;4) sterilizing the homogenate at 120 to 140 ° C. for 50 to 120 seconds;
5) 준비된 용기에 상기 살균된 조성물을 충진하는 단계; 및5) filling said sterilized composition into a prepared container; And
6) 상기 충진된 반제품을 75 ~ 100℃에서 7 ~ 30분간 후살균한 후, 30 ~ 45℃로 냉각하여 포장하는 단계를 포함하는 어린이용 쌀 음료의 제조 방법을 제공한다.
6) After the pasteurized semi-finished product at 75 ~ 100 ℃ for 7 to 30 minutes, and provides a method for producing a rice beverage for children comprising the step of cooling to 30 ~ 45 ℃ packaging.
본 발명의 쌀 음료 조성물은 쌀 추출 농축액을 사용함으로써, 제조 단계상 시간 및 제조 비용 절감이라는 효과가 있고, 추가 성분으로 첨가되는 오메가-3 지방산은 두뇌 작용을 활발하게 하고, 혈중 콜레스테롤 수치를 낮추고, 뇌기능 촉진, 류마티스성 관절염, 심장 질환, 동맥 경화증, 폐질환에 효과가 있고 특히 신생아와 청소년의 정상적인 조직 발달을 돕기 위해 많이 필요한 것으로 그 기능성이 잘 알려져 있다. 본 발명의 쌀 음료 조성물은 상기 기재된 추가 성분인 감미제, 유화제, 비타민 C, 향미제 및 색소들을 사용함으로써, 쌀 음료 고유의 맛과 색상 및 풍미 등 관능이 우수하다.The rice beverage composition of the present invention has the effect of reducing the time and manufacturing cost in the manufacturing step by using the rice extract concentrate, omega-3 fatty acids added as an additional ingredient to activate the brain, lower blood cholesterol levels, It is effective in promoting brain function, rheumatoid arthritis, heart disease, atherosclerosis, and lung disease, and it is well known that it is necessary to help normal tissue development in newborns and adolescents. The rice beverage composition of the present invention has excellent sensory properties such as taste, color and flavor inherent in rice beverages by using the above-described sweeteners, emulsifiers, vitamin C, flavoring agents and pigments.
또한 본 발명은 쌀의 맛과 영양을 모두 포함하면서, 상품성이 우수한 조성물을 제공함으로써, 쌀의 소비 확대를 활성화 할 수 있으며, 간편한 식사 대용식으로 음용도 기대할 수 있다. 본 발명의 쌀 음료 조성물은 쌀의 가공을 통해 음용의 편의성과 대중성이 향상된 음료로 개발함으로써 쌀의 새로운 부가가치 창출을 가능하게 하였다.
In addition, the present invention, including both the taste and nutrition of the rice, by providing a composition with excellent marketability, it is possible to activate the expansion of consumption of rice, can be expected to drink as a simple meal substitute. Rice beverage composition of the present invention has been made possible to create a new value-added rice by developing a beverage with improved convenience and popularity of drinking through processing of rice.
이하, 본 발명에 대하여 상세히 설명한다.
Hereinafter, the present invention will be described in detail.
Ⅰ. 음료 조성물Ⅰ. Beverage composition
본 발명은 쌀 음료 조성물은, 조성물의 총 중량에 대하여, 쌀 추출 농축액 3.0 ~ 15.0 중량%; 오메가-3 지방산 0.01 ~ 0.1 중량%; 정백당 3.0 ~ 7.0 중량%; 식물성 크림 1.5 ~ 3.5 중량%; 자당 지방산 에스테르 0.11 ~ 0.55 중량%; 글리세린 지방산 호박산 에스테르 0.011 ~ 0.055 중량%; 글리세린 지방산 에스테르 0.011 ~ 0.055 중량%; 비타민 C 0.01 ~ 0.05 중량%; 바나나 엑기스 분말 0.1 ~ 0.4 중량%; 바나나향 0.02 ~ 0.04 중량%; 요구르트향 0.01 ~ 0.03 중량%; 치자 색소 0.01 ~ 0.05 중량%; 및 정제수 73.17 ~ 92.208 중량%를 포함한다.
The present invention is a rice beverage composition, rice extract concentrate 3.0 to 15.0% by weight relative to the total weight of the composition; 0.01 to 0.1% by weight of omega-3 fatty acids; 3.0-7.0 wt% per white spirit; Vegetable cream 1.5-3.5 wt%; Sucrose fatty acid ester from 0.11 to 0.55% by weight; 0.011 to 0.055% by weight glycerin fatty acid succinate ester; 0.011 to 0.055% by weight glycerin fatty acid ester; 0.01-0.05% vitamin C; Banana extract powder 0.1-0.4 wt%; Banana flavor 0.02 to 0.04 wt%; 0.01 to 0.03 weight percent of yoghurt; Gardenia pigment 0.01 to 0.05% by weight; And 73.17 to 92.208 weight percent of purified water.
본 발명의 쌀 음료 조성물에 포함되는 상기 쌀 추출 농축액은,The rice extract concentrate contained in the rice beverage composition of the present invention,
1) 백미를 분쇄하고 백미와 상온의 물을 1: 1 ~ 3의 중량 비율로 혼합하여 10 ~ 15 시간 동안 전처리하는 단계;1) crushing the white rice and mixing the white rice and water at room temperature in a weight ratio of 1: 1 to 3 for pretreatment for 10 to 15 hours;
2) 상기 1) 단계에서 전처리된 백미에 상온에서 1차 액화 효소인 박테리아 α-아밀라아제(Bacteria α-Amylase)를 상기 1)단계의 백미와 물의 혼합물 총 중량에 대하여 0.03 ~ 0.2 중량%를 투입하고, 80 ~ 100℃에서 2차 액화 효소인 박테리아 α-아밀라아제(Bacteria α-Amylase)를 상기 1)단계의 백미와 물의 혼합물 총 중량에 대하여 0.03 ~ 0.2 중량%를 투입하고, 2차 액화 효소 투입 후 30분 ~ 1시간 후에 3차 액화 효소인 박테리아 α-아밀라아제(Bacteria α-Amylase)를 상기 1)단계의 백미와 물의 혼합물 총 중량에 대하여 0.04 ~ 0.2 중량%를 투입하여 2 ~ 5시간 동안 액화시키는 단계;2) 0.03 to 0.2% by weight of the bacterium α-Amylase, a first liquefied enzyme at room temperature, was added 0.03 to 0.2% by weight based on the total weight of the mixture of the rice and water of step 1). Bacteria α-Amylase, a secondary liquefied enzyme at 80 to 100 ° C, was added 0.03 to 0.2% by weight based on the total weight of the mixture of white rice and water in step 1), and then the second liquefied enzyme was added. After 30 minutes to 1 hour, the third liquid liquefied enzyme Bacteria α-Amylase is liquefied for 2 to 5 hours by adding 0.04 to 0.2 wt% of the total weight of the mixture of white rice and water in step 1). step;
3) 상기 액화액을 착즙하여 여과한 후 상온으로 냉각하는 단계;3) filtering the liquefied liquid and filtering and cooling to room temperature;
4) 상기 냉각된 액화액에 당화 효소인 글루코아밀라아제(glucoamylase)를 상기 3) 단계의 액화액 총 중량에 대하여 0.005 ~ 0.05 중량% 첨가하여 1 ~ 5 시간 동안 당화시킨 후, 얻은 당화액을 110 ~ 130℃에서 10 ~ 50초간 살균하고 60 ~ 70℃로 냉각하는 단계; 및4) To the cooled liquefied liquid was added glucoamylase, a glycosylating enzyme, to the total weight of the liquefied liquid of step 3) by 0.005 to 0.05% by weight, and saccharified for 1 to 5 hours, and then the obtained saccharified liquid was 110 to Sterilizing at 130 ° C. for 10-50 seconds and cooling to 60-70 ° C .; And
5) 상기 당화액을 40 ~ 60 브릭스(Brix)로 농축한 후, 90 ~ 110℃에서 30 ~ 50초간 살균하고 냉각하는 단계를 통해서 제조될 수 있다.
5) After the saccharified solution is concentrated to 40 ~ 60 Brix (Brix), it can be prepared through the step of sterilization and cooling for 30 to 50 seconds at 90 ~ 110 ℃.
상기 쌀 추출 농축액 제조 방법에 있어서, 단계 1)의 백미를 적절한 형태로 분쇄하여 백미와 상온의 물을 1: 1 ~ 3의 중량 비율로 혼합하여 10 ~ 15시간 전처리한다. 상기 중량 비율은 1:2 인 것이 더욱 바람직하다. In the rice extract concentrate preparation method, the white rice of step 1) is ground in an appropriate form, and the white rice and water at room temperature are mixed at a weight ratio of 1: 1 to 3 and pretreated for 10 to 15 hours. The weight ratio is more preferably 1: 2.
상기 단계 1)을 통해서 전처리된 백미는 상기 단계 2)부터 단계 5)를 거쳐서 쌀 추출 농축액이 되는 것을 특징으로 한다. 우선 단계 2)를 통하여 전처리된 백미에 액화 효소인 박테리아 α-아밀라아제(Bacteria α-Amylase)를 첨가함으로서 액화액을 얻고 단계 3)을 통하여 액화액을 착즙하여 여과한 후 냉각한다. 단계 4)에서는 상기 냉각된 액화액에 당화 효소인 글루코아밀라아제(glucoamylase)를 상기 3) 단계의 액화액 총 중량에 대하여 0.005 ~ 0.05 중량% 첨가하여 1 ~ 5 시간 동안 당화시킨 후, 얻은 당화액을 110 ~ 130℃에서 10 ~ 50초간 살균하고 60 ~ 70℃로 냉각한다. 그 후, 단계 5)에서 상기 당화액을 40 ~ 60 브릭스(Brix)로 농축한 후, 90 ~ 110℃에서 30 ~ 50초간 살균하고 냉각, 포장하는 단계를 통하여 쌀 추출 농축액을 제조한다.
The pre-processed white rice through step 1) is characterized in that the rice extract concentrate through step 2) to step 5). First, the liquefied liquid is obtained by adding the liquefied enzyme bacteria α-amylase to the pretreated white rice through step 2), and the liquefied liquid is filtered and cooled through step 3) and cooled. In step 4), the glycated saccharified solution is glycosylated for 1 to 5 hours by adding 0.005 to 0.05% by weight of glycosylase (glucoamylase), a glycosylating enzyme, to the total liquid weight of the step 3). Sterilize at 110 ~ 130 ℃ for 10 ~ 50 seconds and cool to 60 ~ 70 ℃. Thereafter, in step 5), the saccharified solution is concentrated to 40 to 60 Brix, and then, a rice extract concentrate is prepared by sterilizing at 30 to 50 seconds at 90 to 110 ° C, and cooling and packaging.
상기 단계에 의해 제조된 쌀 추출 농축액은 40 ~ 60 브릭스(Brix)의 당도를 갖는 것이 바람직하다. 상기 쌀 추출 농축액의 당도가 40 브릭스(Brix) 미만이면 쌀의 독특한 향, 맛 및 당도 효과가 미약하며, 60 브릭스(Brix)를 초과하는 경우 음료로서의 맛과 기호도가 떨어지게 된다. 따라서, 상술한 범위의 당도를 갖는 쌀 추출 농축액을 이용할 경우, 쌀의 독특한 향과 맛이 적절하여 쌀 음료로서의 기호도가 높아질 수 있다.Rice extract concentrate prepared by the above step preferably has a sugar content of 40 ~ 60 Brix (Brix). If the sugar content of the rice extract concentrate is less than 40 Brix (Brix), the unique aroma, taste and sweetness effect of the rice is weak, if the brine exceeds 60 Brix (Brix) taste and taste as a drink is inferior. Therefore, when using a rice extract concentrate having a sugar content in the above-described range, the unique aroma and taste of the rice is appropriate to increase the palatability as a rice beverage.
본 발명의 쌀 음료 조성물에 포함되는 쌀 추출 농축액은 조성물의 총 중량에 대하여 3.0 ~ 15.0 중량%로 포함되고, 9.5 ~ 10.5 중량%로 포함되는 것이 바람직하다. 상술한 범위를 만족하면, 쌀 음료 조성물이 가장 이상적인 맛을 나타내는 효과를 갖는다. 반면에 상술한 범위를 초과하면, 관능의 조화도가 부적합하다. 상술한 범위 미만으로 포함되면, 쌀 음료 특유의 고유 풍미가 약하다.
Rice extract concentrate contained in the rice beverage composition of the present invention is included in the 3.0 to 15.0% by weight, and 9.5 to 10.5% by weight relative to the total weight of the composition. If the above range is satisfied, the rice beverage composition has the effect of showing the most ideal taste. On the other hand, when it exceeds the above-mentioned range, the harmonization of a sensory function is inadequate. If it is contained below the above-mentioned range, the intrinsic flavor peculiar to rice beverage is weak.
본 발명의 쌀 음료 조성물에는 두뇌 작용을 활발하게 하고, 혈중 콜레스테롤 수치를 낮추고, 뇌기능 촉진, 류마티스성 관절염, 심장 질환, 동맥 경화증, 폐질환에 효과가 있고 특히 신생아와 청소년의 정상적인 조직 발달을 돕기 위해 많이 필요한 것으로 그 기능성이 알려진 오메가-3 지방산을 포함하는데, 상기 오메가-3 지방산은 조성물의 총 중량에 대하여 0.01 ~ 0.1 중량%로 포함하는 것이 바람직하다. 상술한 범위를 만족하면, 음료 조성물이 이상적인 관능 및 효과를 나타낸다. 반면에 상술한 범위를 초과하면, 관능적으로 좋지 않은 맛으로 인해 거부감이 발생한다. 상술한 범위 미만으로 포함되면, 영양성이 부족하게 된다.Rice beverage composition of the present invention is active in the brain, lowering blood cholesterol levels, promoting brain function, rheumatoid arthritis, heart disease, atherosclerosis, lung diseases, and especially help the normal tissue development of newborns and adolescents In order to include a lot of necessary omega-3 fatty acids known for its functionality, the omega-3 fatty acid is preferably included in 0.01 to 0.1% by weight relative to the total weight of the composition. If the above-mentioned range is satisfied, the beverage composition exhibits the ideal sensory and effect. On the other hand, if it exceeds the above-mentioned range, rejection occurs due to taste that is not sensual. If included below the above-mentioned range, the nutrition will be insufficient.
상기 오메가-3 지방산은 당업계에서 통상적으로 이용하는 것이라면 특별히 한정하지 않는다. 본 발명에 포함되는 상기 오메가-3 지방산은 알파 리놀렌산(alpha-linolenic acid:ALA), 도코사헥사에노산(docosahexaenoic acid:DHA), 에이코사펜타에노산(eicosapentaenoic acid:EPA), 스테아리돈산(stearidonic acid: SDA) 및 에이코사테트라엔산(eicosatetraenoic acid:ETA)로 이루어진 군으로부터 선택되는 1종 이상인 것이 바람직하며, DHA 또는 EPA를 선택하는 것이 더욱 바람직하다.
The omega-3 fatty acid is not particularly limited as long as it is commonly used in the art. The omega-3 fatty acid included in the present invention is alpha-linolenic acid (ALA), docosahexaenoic acid (docosahexaenoic acid (DHA), eicosapentaenoic acid (eicosapentaenoic acid: EPA), stearic acid ( stearidonic acid (SDA) and eicosatetraenoic acid (ETA) are preferably one or more selected from the group consisting of, more preferably DHA or EPA.
본 발명의 쌀 음료 조성물에 포함되는 감미제는, 조성물 총 중량에 대하여 정백당 3.0 ~ 7.0 중량%를 포함하는 것이 바람직하다. 상술한 범위를 만족하면, 쌀 음료로서 가장 적합한 최적의 비율로서 관능적으로 가장 만족스러운 결과를 얻을 수 있다. 반면에 상술한 범위를 초과하면, 관능적인 부분에서 감미도가 너무 높아 단맛에 대한 거부감을 느끼게 할 수 있다. 상술한 범위 미만으로 포함되면, 단맛이 약해 관능적으로 만족도가 떨어지며, 음료 전체적인 풍미나 음용 시 느껴지는 묵직함이 부족하다.
The sweetening agent included in the rice beverage composition of the present invention, it is preferable to include 3.0 to 7.0% by weight based on the total weight of the composition. If the above-mentioned range is satisfied, the sensory most satisfactory result can be obtained as the optimum ratio which is most suitable as a rice beverage. On the other hand, if it exceeds the above-mentioned range, the sweetness in the sensual part may be too high to feel the rejection of sweetness. If it is included in the above-described range, the sweetness is weak, so the sensory satisfaction is low, the lack of heavy felt when drinking the overall flavor or drink.
본 발명의 쌀 음료 조성물에 포함되는 식물성 크림 (vegetable cream)은 식물성 유지를 주원료로 하여 이에 당류 등 식품 또는 식품첨가물을 가하여 가공한 것으로 본 발명에서는 쌀 음료의 맛을 증진시키기 위하여 사용한다. 식물성 크림은 조성물 총 중량에 대하여 1.5 ~ 3.5 중량%를 포함되고, 2.1 ~ 2.8 중량%로 포함되는 것이 바람직하다. 상술한 범위를 만족하면, 쌀 음료 조성물이 가장 이상적인 맛과 성상을 나타내는 효과를 갖는다. 반면에 상술한 범위를 초과하면, 관능상 크림의 맛이 느껴지며, 제품 상부에 크림 층 생성이 가속화되는 부분이 있어 부적합하다. 상술한 범위 미만으로 포함되면, 관능상 부드러운 느낌과 쌀 음료 고유의 색상이 약하다.
Vegetable cream (vegetable cream) included in the rice beverage composition of the present invention is processed by adding food or food additives such as sugar to vegetable oil as a main raw material in the present invention is used to enhance the taste of rice beverage. The vegetable cream contains 1.5 to 3.5% by weight, and preferably 2.1 to 2.8% by weight based on the total weight of the composition. If the above range is satisfied, the rice beverage composition has the effect of showing the most ideal taste and appearance. On the other hand, if it exceeds the above-mentioned range, the taste of the functional cream is felt, and there is an area where the cream layer generation is accelerated at the top of the product, which is not suitable. When included below the above-mentioned range, the sensory soft feeling and the color of the rice drink is weak.
본 발명의 쌀 음료 조성물에 포함되는 유화제는 쌀 음료 조성물의 보존력 및Emulsifiers included in the rice beverage composition of the present invention and
유화 안정성을 향상시킴과 동시에 쌀 음료 조성물 고유의 색상을 유지하는데 기여하는 것으로서, 조성물 총 중량에 대하여 자당 지방산 에스테르 0.11 ~ 0.55 중량%, 글리세린 지방산 호박산 에스테르 0.011 ~ 0.055 중량% 및 글리세린 지방산 에스테르 0.011 ~ 0.055 중량%를 포함하는 것이 바람직하다. 상술한 범위를 만족하면, 쌀 음료 조성물의 보존력 및 유화 안정성이 개선되는 효과를 갖는다. 반면에 상술한 범위를 초과하면, 관능 상 좋지 않은 맛이 발생하고 유화제 층 형성 등으로 인해 식품으로서의 안정성이 떨어진다. 상술한 범위 미만으로 포함되면, 보존력 및 유화 안정성을 확보하기 어렵다.
Contributing to improving the emulsion stability and at the same time maintaining the intrinsic color of the rice beverage composition, 0.11 to 0.55% by weight sucrose fatty acid ester, 0.011 to 0.055% by weight glycerin fatty acid succinic acid ester and 0.011 to 0.055% by weight glycerin fatty acid ester It is preferable to include the weight percent. If the above-mentioned range is satisfied, the preservation power and the emulsion stability of the rice beverage composition are improved. On the other hand, when it exceeds the above-mentioned range, the sensory bad taste will generate | occur | produce and stability as a food will fall because of emulsifier layer formation etc. If it is contained in less than the above-described range, it is difficult to secure the storage capacity and the emulsion stability.
본 발명의 쌀 음료 조성물에는 비타민 C가 안정화와 영양 강화의 목적으로 포함될 수 있으며, 조성물의 총 중량에 대하여, 0.01 ~ 0.05 중량%로 포함하는 것이 바람직하다. 상술한 범위 미만으로 포함되면, 충분한 안정화 효과를 기대 할 수 없으며, 상술한 범위를 초과하면, 신맛 등으로 인한 기호도가 감소하게 된다.
Vitamin C may be included in the rice beverage composition of the present invention for the purpose of stabilization and nutrition enhancement, it is preferable to include 0.01 to 0.05% by weight relative to the total weight of the composition. If it is included in the above-mentioned range, sufficient stabilization effect cannot be expected, and if it exceeds the above-mentioned range, palatability due to sour taste is reduced.
본 발명의 쌀 음료 조성물에는 음료의 풍미와 맛을 증진시키기 위해, 조성물의 총 중량에 대하여, 바나나를 사용하여 만든 원료인 바나나 엑기스 분말 0.1 ~ 0.4 중량%, 착향료인 바나나향 0.02 ~ 0.04 중량% 및 요구르트향 0.01 ~ 0.03 중량%을 포함한다. 상술한 범위를 만족하면 쌀 음료 고유의 풍미와 맛을 증진시켜서 음료의 관능을 향상 시킬 수 있다. 반면에 상술한 범위를 초과하면, 진한 향으로 인하여 쌀 음료에 대한 기호도를 감소시킬 수 있다. 상술한 범위 미만으로 포함되면, 그 향이 미미하여 효과가 없다.In the rice beverage composition of the present invention, in order to enhance the flavor and taste of the beverage, with respect to the total weight of the composition, from 0.1 to 0.4% by weight of banana extract powder, which is a raw material made using bananas, from 0.02 to 0.04% by weight of flavored bananas, and Yogurt flavor 0.01-0.03% by weight. If the above-mentioned range is satisfied, the sensory properties of the beverage may be improved by enhancing the flavor and taste inherent in the rice beverage. On the other hand, if it exceeds the above-mentioned range, the palatability may reduce the palatability for rice beverages. If it is contained below the above-mentioned range, the fragrance is insignificant and ineffective.
또한, 상기 쌀 음료의 조성물에 있어서, 쌀의 맛과 향에 어울리는 천연 곡물향을 추가로 포함할 수 있다.
In addition, in the composition of the rice beverage, it may further include a natural grain flavor suitable for the taste and aroma of the rice.
본 발명의 쌀 음료 조성물의 조색을 위하여 색소를 포함하는데, 예컨대 조성물의 총 중량에 대하여, 치자 색소를 0.01 ~ 0.05 중량%으로 포함 할 수 있다. 상기 치자 색소는 치자옐로우 1000CR (제조사: MSC, 제품명: 치자황색소-100)인 것이 바람직하다. 상술한 범위를 만족하면, 상기 음료 조성물이 바나나 색상을 나타내므로 시각적인 효과를 주어 음료의 관능을 향상시킬 수 있다. 반면에 상술한 범위를 초과하면, 탁한 색감에 의해 기호도를 감소시킬 수 있다. 상술한 범위 미만으로 포함되면, 그 색이 미미하여 효과가 없다.
For the coloring of the rice beverage composition of the present invention includes a pigment, for example, with respect to the total weight of the composition, may include a gardenia pigment in 0.01 to 0.05% by weight. The gardenia pigment is preferably Gardenia Yellow 1000CR (manufacturer: MSC, product name: Gardenia Yellow 100). If the above-mentioned range is satisfied, the beverage composition exhibits a banana color, thereby providing a visual effect to improve the sensuality of the beverage. On the other hand, when it exceeds the above-mentioned range, palatability can be reduced by turbid color. If included in the range below, the color is insignificant and ineffective.
본 발명의 쌀 음료 조성물에 포함되는 물은 조성물의 총 중량이 100 중량%가 되도록, 73.17 ~ 92.208 중량%가 포함된다. 상기 물은 정제수인 것이 바람직하다.
The water contained in the rice beverage composition of the present invention contains 73.17 to 92.208 weight percent so that the total weight of the composition is 100 weight percent. The water is preferably purified water.
본 발명의 쌀 음료 조성물은 상기에서 기술한 성분 외에 음료 조성물 제조에 통상적으로 이용되는 성분(예컨대, 안정제 등)을 더 포함할 수 있다.
The rice beverage composition of the present invention may further include components (for example, stabilizers, etc.) that are commonly used to prepare a beverage composition in addition to the components described above.
Ⅱ. 음료 조성물의 제조방법Ⅱ. Method of Making a Beverage Composition
본 발명의 쌀 음료 조성물의 제조방법은 조성물 총 중량에 대하여,Method for producing a rice beverage composition of the present invention with respect to the total weight of the composition,
1) 자당 지방산 에스테르 0.11 ~ 0.55 중량%; 글리세린 지방산 호박산 에스테르 0.011 ~ 0.055 중량%; 글리세린 지방산 에스테르 0.011 ~ 0.055 중량% 및 식물성 크림 1.5 ~ 3.5 중량%에 정제수 25.0 ~ 35.0 중량%를 가한 후, 60 ~ 80℃로 가온하여 30 ~ 50분간 혼합시켜 유화 한 후, 상기 유화액을 200 ~ 300 Bar의 압력하에서 1 ~ 3회 반복하여 균질화하는 유화 및 균질 단계;1) 0.11 to 0.55 wt% sucrose fatty acid ester; 0.011 to 0.055% by weight glycerin fatty acid succinate ester; 0.011 to 0.055% by weight of glycerin fatty acid ester and After adding 25.0 to 35.0% by weight of purified water to 1.5 to 3.5% by weight of vegetable cream, warming to 60 to 80 ° C, mixing for 30 to 50 minutes to emulsify, and repeating the emulsion 1 to 3 times under a pressure of 200 to 300 Bar. Emulsification and homogenization step by homogenization;
2) 상기 유화 및 균질 단계에서 얻은 유화액에, 조성물 총 중량에 대하여 쌀 추출 농축액 3.0 ~ 15.0 중량%; 오메가-3 지방산 0.01 ~ 0.1 중량%; 정백당 3.0 ~ 7.0 중량%; 비타민 C 0.01 ~ 0.05 중량%; 바나나 엑기스 분말 0.1 ~ 0.4 중량%; 바나나향 0.02 ~ 0.04 중량%; 요구르트향 0.01 ~ 0.03 중량%; 치자 색소 0.01 ~ 0.05 중량% 및 정제수 48.17 ~ 57.208 중량%를 첨가하여 배합하는 단계; 2) 3.0 ~ 15.0% by weight of the rice extract concentrate to the total weight of the composition in the emulsion obtained in the emulsification and homogeneous step; 0.01 to 0.1% by weight of omega-3 fatty acids; 3.0-7.0 wt% per white spirit; 0.01-0.05% vitamin C; Banana extract powder 0.1-0.4 wt%; Banana flavor 0.02 to 0.04 wt%; 0.01 to 0.03 weight percent of yoghurt; Adding 0.01 to 0.05% by weight of the gardenia pigment and 48.17 to 57.208% by weight of purified water;
3) 상기 배합 조성물을 200 ~ 300 Bar의 압력하에서 1 ~ 3회 반복하여 균질화하는 단계;3) homogenizing the compounding composition by repeating 1 to 3 times under a pressure of 200 to 300 Bar;
4) 상기 균질물을 120 ~ 140℃에서 50 ~ 120초간 살균하는 단계;4) sterilizing the homogenate at 120 to 140 ° C. for 50 to 120 seconds;
5) 준비된 용기에 상기 살균된 조성물을 충진하는 단계; 및5) filling said sterilized composition into a prepared container; And
6) 상기 충진된 반제품을 75 ~ 100℃에서 7 ~ 30 분간 후살균한 후, 30 ~ 45℃로 냉각하여 포장하는 단계를 포함한다.
6) after the pasteurized semi-finished product at 75 ~ 100 ℃ for 7 to 30 minutes, and then cooled to 30 ~ 45 ℃ comprises the step of packaging.
상기에서 음료 조성물에 관하여 기재된 내용은 본 발명의 제조 방법에 모두 The contents described above regarding the beverage composition are all in the manufacturing method of the present invention.
적용될 수 있다.
Can be applied.
이하에서, 본 발명의 쌀 음료 조성물의 제조방법을 구체적인 예를 통하여 단계별로 자세히 설명한다.
Hereinafter, the method of manufacturing the rice beverage composition of the present invention will be described in detail step by step through specific examples.
제 1 단계 : 유화 및 균질 단계First step: emulsification and homogeneous step
조성물 총 중량에 대하여, 자당 지방산 에스테르 0.11 ~ 0.55 중량%; 글리세린 지방산 호박산 에스테르 0.011 ~ 0.055 중량%; 글리세린 지방산 에스테르 0.011 ~ 0.055 중량% 및 식물성 크림 1.5 ~ 3.5 중량%에 정제수 25.0 ~ 35.0 중량%를 가한 후, 60 ~ 80℃로 가온하여 30 ~ 50분간 혼합시켜 유화 한 후, 상기 유화액을 200 ~ 300 Bar의 압력하에서 1 ~ 3회 반복하여 균질화한다. 0.11 to 0.55 weight percent of a sucrose fatty acid ester, relative to the total weight of the composition; 0.011 to 0.055% by weight glycerin fatty acid succinate ester; 0.011 to 0.055% by weight of glycerin fatty acid ester and After adding 25.0 to 35.0% by weight of purified water to 1.5 to 3.5% by weight of vegetable cream, warming to 60 to 80 ° C, mixing for 30 to 50 minutes to emulsify, and repeating the emulsion 1 to 3 times under a pressure of 200 to 300 Bar. Homogenize by
상술한 단계를 수행하면, 상기 유화액을 미세화하여 안정화 시킨다. 또한 쌀 음료 조성물의 침전 현상을 개선 시키는데 매우 효과적이다.
When the above-described steps are performed, the emulsion is refined and stabilized. It is also very effective in improving the precipitation phenomenon of rice beverage compositions.
제 2 단계 : 배합 단계Second step: compounding step
상기 유화 및 균질 단계에서 얻은 유화액에, 조성물 총 중량에 대하여 쌀 추출 농축액 3.0 ~ 15.0 중량%; 오메가-3 지방산 0.01 ~ 0.1 중량%; 정백당 3.0 ~ 7.0 중량%; 비타민 C 0.01 ~ 0.05 중량%; 바나나 엑기스 분말 0.1 ~ 0.4 중량%; 바나나향 0.02 ~ 0.04 중량%; 요구르트향 0.01 ~ 0.03 중량%; 치자 색소 0.01 ~ 0.05 중량% 및 정제수 48.17 ~ 57.208 중량%를 첨가하여 혼합 교반하여 완전히 용해시킨다.
In the emulsion obtained in the emulsifying and homogeneous step, 3.0 ~ 15.0% by weight of rice extract concentrate relative to the total weight of the composition; 0.01 to 0.1% by weight of omega-3 fatty acids; 3.0-7.0 wt% per white spirit; 0.01-0.05% vitamin C; Banana extract powder 0.1-0.4 wt%; Banana flavor 0.02 to 0.04 wt%; 0.01 to 0.03 weight percent of yoghurt; 0.01 to 0.05% by weight of gardenia pigments and 48.17 to 57.208% by weight of purified water are added to the mixture, followed by complete stirring.
제 3 단계 : 살균 및 Third step: sterilization and 충진Filling 단계 step
상기 제 2 단계에서 얻은 배합 조성물을 200 ~ 300 Bar의 압력하에서 1 ~ 3회 반복하여 균질화하고, 상기 균질물을 120 ~ 140℃에서 50 ~ 120초간 살균한 후, 준비된 PET(Polyethylene terephthalate)용기에 상기 살균된 조성물을 충진한다. After homogenizing the compounded composition obtained in the second step under a pressure of 200 to 300 Bar 1 to 3 times, sterilizing the homogenate at 120 to 140 ° C. for 50 to 120 seconds, and then preparing a PET (Polyethylene terephthalate) container. Fill the sterilized composition.
상술한 온도 및 시간에서 살균하게 되면, 구성요소들의 물성을 파괴시키지 않으면서 미생물적 안전성을 향상시키는 효과가 있다.
Sterilization at the aforementioned temperature and time has the effect of improving microbial safety without destroying the physical properties of the components.
제 4 단계 : Step 4: 후살균Post sterilization 및 포장 단계 And packaging step
상기 충진된 반제품을 75 ~ 100℃에서 7 ~ 30분간 후살균한 후, 30 ~ 45℃로 냉각하여 포장한다.
The filled semi-finished product is post-sterilized at 75 to 100 ° C. for 7 to 30 minutes and then cooled to 30 to 45 ° C. for packaging.
이하에서, 실시예를 통하여 본 발명을 보다 상세히 설명한다. 그러나, 하기의 실시예는 본 발명을 더욱 구체적으로 설명하기 위한 것으로서, 본 발명의 범위가 하기의 실시예에 의하여 한정되는 것은 아니다. 하기의 실시예는 본 발명의 범위내에서 당업자에 의해 적절히 수정, 변경될 수 있다.
Hereinafter, the present invention will be described in more detail by way of examples. However, the following examples are intended to further illustrate the present invention, and the scope of the present invention is not limited by the following examples. The following examples may be appropriately modified and changed by those skilled in the art within the scope of the present invention.
실시예Example 1 내지 3 : 쌀 음료 조성물의 제조 및 평가 1-3: Preparation and Evaluation of Rice Beverage Compositions
하기 [표 1]에 기재된 성분 및 조성비에 따라, 상기 기재된 방법으로 쌀 음료 조성물을 제조하였다.
According to the components and the composition ratios described in Table 1 below, a rice beverage composition was prepared by the method described above.
(단위 : 중량%)
(Unit: weight%)
상기에서 제조된 쌀 음료 조성물의 맛을 평가한 결과, 풍미 및 관능의 조화도에서 우수하였는데, 특히 쌀 추출 농축액의 함량은 10 중량%(실시예 2)에서 가장 이상적인 맛을 나타내었다.
As a result of evaluating the taste of the rice beverage composition prepared above, it was excellent in the harmony of flavor and sensuality, especially the content of the rice extract concentrate showed the most ideal taste at 10% by weight (Example 2).
실시예Example 4 내지 6 : 쌀 음료 조성물의 제조 및 평가 4 to 6: Preparation and Evaluation of Rice Beverage Compositions
하기 [표 2]에 기재된 성분 및 조성비에 따라, 상기 기재된 방법으로 쌀 음료 조성물을 제조하였다.
According to the components and the composition ratios described in Table 2 below, a rice beverage composition was prepared by the method described above.
(단위 : 중량%)
(Unit: weight%)
상기에서 제조된 쌀 음료 조성물의 맛을 평가한 결과, 풍미 및 관능의 조화도에서 우수하였는데, 특히 식물성 크림의 함량은 2.4 중량%(실시예 5)에서 가장 이상적인 맛과 성상을 나타내었다.As a result of evaluating the taste of the prepared rice beverage composition, it was excellent in the harmony of flavor and sensory, especially the content of vegetable cream showed the most ideal taste and appearance at 2.4% by weight (Example 5).
Claims (3)
1) 백미를 분쇄하고 백미와 상온의 물을 1: 1 ~ 3의 중량 비율로 혼합하여 10 ~ 15 시간 동안 전처리하는 단계;
2) 상기 전처리된 백미에 상온에서 1차 액화 효소인 박테리아 α-아밀라아제(Bacteria α-Amylase)를 상기 1)단계의 백미와 물의 혼합물 총 중량에 대하여 0.03 ~ 0.2 중량%를 투입하고, 80 ~ 100℃에서 2차 액화 효소인 박테리아 α-아밀라아제(Bacteria α-Amylase)를 상기 1)단계의 백미와 물의 혼합물 총 중량에 대하여 0.03 ~ 0.2 중량%를 투입하고, 2차 액화 효소 투입 후 30분 ~ 1시간 후에 3차 액화 효소인 박테리아 α-아밀라아제(Bacteria α-Amylase)를 상기 1)단계의 백미와 물의 혼합물 총 중량에 대하여 0.04 ~ 0.2 중량%를 투입하여 2 ~ 5시간 동안 액화시키는 단계;
3) 상기 액화액을 착즙하여 여과한 후 상온으로 냉각하는 단계;
4) 상기 냉각된 액화액에 당화 효소인 글루코아밀라아제(glucoamylase)를 상기 3) 단계의 액화액 총 중량에 대하여 0.005 ~ 0.05 중량% 첨가하여 1 ~ 5 시간 동안 당화시킨 후, 얻은 당화액을 110 ~ 130℃에서 10 ~ 50초간 살균하고 60 ~ 70℃로 냉각하는 단계; 및
5) 상기 당화액을 40 ~ 60 브릭스(Brix)로 농축한 후, 90 ~ 110℃에서 30 ~ 50초간 살균하고 냉각하는 단계를 포함하여 제조되는 것을 특징으로 하는, 어린이용 쌀 음료 조성물.The method according to claim 1, wherein the rice extract concentrate,
1) crushing the white rice and mixing the white rice and water at room temperature in a weight ratio of 1: 1 to 3 for pretreatment for 10 to 15 hours;
2) In the pre-treated white rice, 0.03 to 0.2% by weight of bacteria α-amylase, a first liquefied enzyme at room temperature, based on the total weight of the mixture of white rice and water in step 1), 80 to 100 Bacteria α-Amylase, a secondary liquefied enzyme at 0 ° C., was added in an amount of 0.03 to 0.2 wt% based on the total weight of the mixture of white rice and water in step 1), and 30 minutes to 1 after the second liquefied enzyme was added. Liquefying bacteria α-amylase, a tertiary liquefied enzyme after time, by adding 0.04 to 0.2% by weight relative to the total weight of the mixture of white rice and water in step 1) for 2 to 5 hours;
3) filtering the liquefied liquid and filtering and cooling to room temperature;
4) To the cooled liquefied liquid was added glucoamylase, a glycosylating enzyme, to the total weight of the liquefied liquid of step 3) by 0.005 to 0.05% by weight, and saccharified for 1 to 5 hours, and then the obtained saccharified liquid was 110 to Sterilizing at 130 ° C. for 10-50 seconds and cooling to 60-70 ° C .; And
5) After concentrating the saccharified liquid in 40 ~ 60 Brix (Brix), characterized in that it is prepared by sterilizing and cooling for 30 to 50 seconds at 90 ~ 110 ℃, children's rice beverage composition.
2) 상기 유화 및 균질 단계에서 얻은 유화액에, 조성물 총 중량에 대하여 쌀 추출 농축액 3.0 ~ 15.0 중량%; 오메가-3 지방산 0.01 ~ 0.1 중량%; 정백당 3.0 ~ 7.0 중량%; 비타민 C 0.01 ~ 0.05 중량%; 바나나 엑기스 분말 0.1 ~ 0.4 중량%; 바나나향 0.02 ~ 0.04 중량%; 요구르트향 0.01 ~ 0.03 중량%; 치자 색소 0.01 ~ 0.05 중량% 및 정제수 48.17 ~ 57.208 중량%를 첨가하여 배합하는 단계;
3) 상기 배합 조성물을 200 ~ 300 Bar의 압력하에서 1 ~ 3회 반복하여 균질화하는 단계;
4) 상기 균질물을 120 ~ 140℃에서 50 ~ 120초간 살균하는 단계;
5) 준비된 용기에 상기 살균된 조성물을 충진하는 단계; 및
6) 상기 충진된 반제품을 75 ~ 100℃에서 7 ~ 30분간 후살균한 후, 30 ~ 45℃로 냉각하여 포장하는 단계를 포함하는 것을 특징으로 하는, 어린이용 쌀 음료의 제조 방법.1) 0.11 to 0.55% by weight of sucrose fatty acid ester, relative to the total weight of the rice beverage composition; 0.011 to 0.055% by weight glycerin fatty acid succinate ester; 0.011 to 0.055% by weight of glycerin fatty acid ester and After adding 25.0 to 35.0% by weight of purified water to 1.5 to 3.5% by weight of vegetable cream, warming to 60 to 80 ° C, mixing for 30 to 50 minutes to emulsify, and repeating the emulsion 1 to 3 times under a pressure of 200 to 300 Bar. Emulsification and homogenization step by homogenization;
2) 3.0 ~ 15.0% by weight of the rice extract concentrate to the total weight of the composition in the emulsion obtained in the emulsification and homogeneous step; 0.01 to 0.1% by weight of omega-3 fatty acids; 3.0-7.0 wt% per white spirit; 0.01-0.05% vitamin C; Banana extract powder 0.1-0.4 wt%; Banana flavor 0.02 to 0.04 wt%; 0.01 to 0.03 weight percent of yoghurt; Adding 0.01 to 0.05% by weight of the gardenia pigment and 48.17 to 57.208% by weight of purified water;
3) homogenizing the compounding composition by repeating 1 to 3 times under a pressure of 200 to 300 Bar;
4) sterilizing the homogenate at 120 to 140 ° C. for 50 to 120 seconds;
5) filling said sterilized composition into a prepared container; And
6) after the pasteurized semi-finished product at 75 ~ 100 ℃ for 7 to 30 minutes, the step of cooling to 30 ~ 45 ℃ characterized in that it comprises the step of packaging, children's rice beverage manufacturing method.
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| KR19990084119A (en) * | 1999-09-15 | 1999-12-06 | 천경호 | Colloidic rice Beverage and process for preparation thereof |
| KR20020016109A (en) * | 2000-08-24 | 2002-03-04 | 김 부 곤 | A composition of rice beverage and process of preparing the same |
| KR20050075279A (en) * | 2002-12-16 | 2005-07-20 | 미쓰비시 가가꾸 가부시키가이샤 | Emulsion stabilizer comprising sucrose fatty acid ester, polyglycerol fatty acid ester, and sorbitan fatty acid ester, and milk beverages containing the same |
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| KR101798855B1 (en) * | 2015-09-25 | 2017-12-12 | 주식회사 이롬 | A method for grain drinks using rice |
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